Jalapeño Candied Smoked Salmon

Steps

• 1

  Make the brine. In a small saucepan over medium heat, add 1/2 cup of water, the jalapeños, and red pepper flakes, if using, and bring the water to a boil. Remove from heat and steep the jalapeños in the hot water for 5 minutes.

  Ingredients

  • 1/2 Cup hot water

  • 2 Whole jalapeños, roughly chopped

  •  Red pepper flakes, as desired, optional

• 2

  Add the soy sauce, granulated sugar, garlic powder, ground black pepper, and stir until the sugar is dissolved. Pour in the cold water. Once the brine has cooled, pour into a large resealable bag and add in the salmon. Refrigerate the salmon in the brine for 3-4 hours, depending on the thickness of the filet.

  Ingredients

  • 1/4 Cup soy sauce

  • 1/4 Cup granulated sugar

  • 2 Tablespoon garlic powder

  • 2 Tablespoon Ground black pepper

  • 8 Cup cold water

  • 1  1 fillet salmon, pin bones removed

• 3

  When ready to cook, set the Traeger temperature to 180°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  180 ˚F / 82 ˚C

  Super Smoke

• 4

  Remove the salmon from the brine, discarding the brine, rinse under cold water, and pat dry.

• 5

  Make the glaze. In a blender or food processor, add the brown sugar, jalapeños, and Dijon mustard, and pulse until the jalapeños are fully incorporated. Apply the glaze to the salmon.

  Ingredients

  • 1 Cup brown sugar

  • 2  jalapeños

  • 3 Tablespoon Dijon mustard

• 6

  Insert the probe horizontally into the center of the fish filet. Place the salmon skin-side down, directly on the grill grates. Close the lid and smoke for 30 minutes.

  180 ˚F / 82 ˚C

  Super Smoke

• 7

  Increase the Traeger temperature to 225°F. Cook the salmon until the internal temperature reaches 130°F for medium-rare, the glaze is shiny and the salmon flakes easily, or is cooked to desired doneness, 45-60 minutes.

  225 ˚F / 107 ˚C

  130 ˚F / 54 ˚C

• 8

  Remove the salmon from the grill and serve. Enjoy!